Blueberry Lemon Coffee Cake (Easy, Moist & Bursting with Flavor)

If you’re craving a bright, bakery-style treat that feels perfect for brunch, dessert, or an afternoon coffee break, this lemon blueberry coffee cake is it. It’s soft, buttery, loaded with juicy blueberries, and finished with a cozy cinnamon streusel topping that takes it over the top.

I have a serious soft spot for lemon desserts. There’s just something about that bright, sweet-tangy flavor that feels fresh, comforting, and a little indulgent all at once. Lemon baked goods never feel too heavy, and they always leave you wanting one more bite. And when you add juicy blueberries into the mix? Total swoon. That combination of zesty lemon and bursts of sweet berries is pure baking magic—and this lemon blueberry coffee cake delivers it in the best possible way.

This recipe is simple, uses pantry staples, and fills your kitchen with the best lemon-vanilla aroma while it bakes. Whether you’re hosting brunch or just baking for yourself, this easy lemon blueberry coffee cake never disappoints.

Why You’ll Love This Lemon Blueberry Coffee Cake

• Moist, tender crumb with fresh lemon flavor
• Packed with 2 cups of blueberries
• Crunchy cinnamon brown sugar streusel topping
• Easy recipe—no mixer required
• Perfect for breakfast, brunch, or dessert

More Delicious Recipes You’ll Love!

Print

Lemon Blueberry Coffee Cake

This blueberry lemon coffee cake is tender and buttery, packed with juicy blueberries, bright lemon flavor, and finished with a streusel topping—perfect for brunch or coffee time.

Course Dessert

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 2 cups flour plus a lil extra to toss with blueberries.
• 1 cup milk
• 3/4 cup sugar
• 2 eggs
• 2 tsp baking powder
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/2 cup butter
• 2 cup blueberries

Struesel Topping

• 1/4 cup butter
• 1/2 tsp ground cinnamon
• 1/3 cup brown sugar
• 1/4 cup flour

Lemon Drizzle

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat 350F. Line 8" pan with parchment paper and spray sides with cooking spray. Set Aside.

2. In a small bowl, mix ingredients for streusel topping. Butter should be softened. Set aside.

3. In a large bowl, cream together softened butter and sugar. Add in eggs, vanilla extract, and lemon juice. Mix until combined.

4. Slowly add in flour, baking powder and salt

5. in a small bowl, toss blueberries with a little flour before gently stirring them in. Add in lemon zest and gently fold in.

6. Pour/scoop batter into pan and add streusel topping evenly on top.

7. Bake at 350F for 50-55 mins or till toothpick comes out clean.

8. While it is cooling. mix together the powdered sugar and lemon juice. Drizzle on top before serving.

Tips for the Best Lemon Blueberry Coffee Cake

• Toss blueberries lightly in flour to prevent sinking
• Fresh or frozen blueberries both work (no need to thaw frozen)
• Add extra lemon zest if you love a stronger citrus flavor
• Serve warm with coffee, tea, or a light dusting of powdered sugar

How to Store

Store leftover coffee cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes beautifully—just wrap slices tightly and freeze for up to 2 months.

Final Thoughts

This lemon blueberry coffee cake recipe is the kind of bake that feels special but effortless. Bright lemon, sweet blueberries, and that irresistible streusel topping make it a guaranteed favorite. If you try it, don’t be surprised if it disappears fast!

Happy baking 💛

Need more delicious recipes? Go here

Got the travel bug? Go here

Visiting New Orleans? Go here

Want to spice up date night? Go here

Starting a bucket list? Go here

Save for later?